Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2-inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Sparkling Punch

original recipe yield 20 servings

Ingredients

2 lemons

3 large oranges

1 6-ounce can frozen lemonade concentrate

1 liter club soda

2 750-milliliter bottles sparkling apple cider

1 tablespoon white sugar

2 trays ice cubes

Directions

Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice.

Pinwheels

Ingredients

1 8-ounce package cream cheese, softened

1 tablespoon prepared horseradish

1 tablespoon Worcestershire sauce

2 tablespoons chopped sweet pickles

1 2.25-ounce) can black olives, drained and chopped

Then spread on lunch meat of choice, roll up, and slice into pinwheels secured with toothpicks. Or spread on soft tortilla shells, roll up and slice into pinwheels.

Directions

In a medium bowl, mix cream cheese, horseradish, Worcestershire sauce, sweet pickles and black olives. Chill in the refrigerator until ready to use.

In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.

Cranberry Spinach Salad

Ingredients

1 tablespoon butter

3/4 cup almonds, blanched and slivered

1 pound spinach, rinsed and torn into bite-sized pieces

1 cup dried cranberries

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

2 teaspoons minced onion

1/4 teaspoon paprika

1/4 cup white wine vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil

Directions

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

In a large bowl, combine the spinach with the toasted almonds and cranberries.

Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.

Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.